Make another peanut butter/jelly, but make it cake
Peanut butter jelly time. 🎂
Peanut butter jelly time. 🎂
A novel thin lasagna that requires no noodle-boiling, it can be made with store-bought ingredients or homemade. And, most important, it delivers a little bit fewer carbs, a little more protein and a double dose of crispy-edged, toasted cheesy lasagna goodness versus a traditional lasagna.
This recipe from a 1904 cookbook is actually kind of great.
Thai-style squash curry is meatless, easy, fast, warm, spicy and satisfying.
The first time I dunked a french fry in ranch, I was with my cousin at the East Anchorage Red Robin behind the Northway Mall sometime in the late ’80s. I didn’t know at the time how Alaska that mouthful was.
I made a bright citrus salad to counter the lame produce and flat gray light of a snowless January.
Growing up, no party was complete without Mom’s hot parmesan-jalapeno artichoke dip, creamy and mouth-tinglingly delicious as a jalapeno popper.
I decided to re-make an old Alaska Tang pie recipe and it became the unexpected queen of the pie table
My favorite meal for company right now, which is pretty fast and pretty beautiful, is wild berry jammy lamb.
Ever since I got to visit Paris, I have been thinking about making a dessert inspired by a French apple tart called “Tarte aux Pommes Normande” with salted butter crust, dense almond filling, and roasted Honeycrisp apples.